Recipes from the Breakroom

June 2010
Chef Nick Lorenzen , Southern Wine & Spirits of Nevada, demonstrates that not all recipes need to be long and complicated to taste great.

May 2010
Here’s a great appetizer for a Cinco de Mayo celebration that could easily be the star of the entire menu.

April 2010
This month’s featured dish, Turkey Breast Cutlets with Kumquats and Fresh Spinach...

March 2010
This month’s featured dish, a recipe for Stuffed Kohlrabi submitted by chef and freelance writer Barbara Rolek, very much represents the chef’s passion for teaching and preserving the traditional cuisines of Eastern Europe.

January 2010
Ragout (pronounced ragoo) requires a slow cook over low heat. The word is of French derivation, meaning “to revive the taste” or “bring back one's appetite”, which certainly sums up the sensation that this scrumptiously seasoned stew evokes from first bite.

December 2009
This month’s featured recipe, submitted by Guest Chef Debbi Dubbs, is the perfect dish for holiday entertaining that will keep on giving with every tasty spoonful.

November 2009
If you have never tried to prepare chiles rellenos (stuffed chiles), here is a great recipe that the novice cook can easily prepare and the more experienced devotee of fine Mexican cuisine can take to a new level.

October 2009
The preparation of Risotto is a learned art. This traditional Italian dish has a series of seemly simple steps that require both a patient focus and a sense of timing to get right.

September 2009
To fully experience the satisfying afterglow that comes along with Chef Scott Morrow’s Ancho Chile Braised Short Ribs, this dish should be prepared on a briskly crisp September Sunday afternoon.